Many stock recipes use a multitude of vegetables and have lists of steps; this isn't one of those recipes. Everything that is seen in the photo is added to the chicken carcass and water, and that's the end of the ingredients. The ingredients are as follows:
- 2 Bay Leaves
- 8-10 Peppercorns
- 1 Onion, wedged
- 3 Carrots
- 2 Celery Stalks, leave on. The leaves contain most of the flavor for the broth, so the more leaves the better.
- Chicken Carcass
- Water to cover the carcass. More water will need to be added throughout the cooking process as it evaporates.
Now for the best trick I have learned. Use the steamer basket to keep all the ingredients weighed down. This gives the stock a nice flavor and keeps all the ingredients submerged during cooking.
That's it, simple and inexpensive. Homemade chicken stock is a great way to re-use the leftovers from a roasted chicken and makes enough stock for multiple uses.